Slow Cooker Stuffed Bell Pepper Soup

My Slow Cooker Stuffed Bell Pepper Soup is SO cozy and comforting and sure to be a hit for the whole family. Serve it alone or with a side salad or 1-Hour Dinner Rolls for the ultimate cold weather night meal.

Looking for even more cozy, delicious soup recipes? Check out my Slow Cooker Chicken Pot Pie Soup, Creamy Wild Rice Soup, or Instant Pot Baked Potato Soup for more of my favorites!

Why This Recipe Works

• It’s a slow cooker, set-it-and-forget-it, low maintenance meal!
• Packed with protein and flavor!
• Warm, comforting, and cozy!
• Hearty & filling – you don’t need another dish to serve it with.
• Perfect for the whole family!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Ground Beef & Ground Italian Sausage: I like to use both for the meat in this soup. The Italian sausage can be hot or mild, whichever you prefer. Feel free to substitute ground turkey for the ground beef if you prefer!
• Veggies: Dice one of each: white onion, large red bell pepper, and large green bell (or poblano) pepper. 
• Passata: Passata is a smooth, uncooked, puréed, and strained tomato often used as the base of pasta sauce, soups, and stews! It’s a key ingredient in Italian cooking and is absolutely perfect for this soup.
• Diced Tomatoes: I like using a high-quality canned version like Muir Glen, but you can use whatever you prefer. Use fire-roasted for even more flavor!
• Beef Broth: The liquid base of this soup. Feel free to substitute with vegetable or chicken broth, but know that it of course changes the flavor profile slightly.
• Worcestershire Sauce: I love using Worcestershire sauce alongside tomatoes because the flavors complement each other so well. It’s extremely versatile and packs a big umami flavor in small amounts.
• Cooked White Rice: You can use whichever white rice you prefer, like jasmine, basmati, long grain white rice, or mix it up and use wild rice. You’ll cook the rice separately from the soup, then add it after the soup has slow-cooked.
• Mozzarella or Cheddar Cheese: Add the cheese at the end for garnish (or omit to keep this recipe dairy-free!)
• Other Ingredients Needed: Italian seasoning, bay leaf, salt, black pepper, minced garlic cloves, fresh parsley (for garnish)

Success Tips

• Rice: Prepare the rice separately from the soup and add it in just before serving. It can be tricky to get the timing and ratio of liquids right if you try to cook the rice in the soup.
• Spice: Looking to make this a spicy stuffed bell pepper soup? Opt for Hot Italian Sausage and fire-roasted diced tomatoes. You can also add a bit of smoked paprika or red pepper flakes with the other spices.
• Taste & Adjust: Slow cookers usually concentrate flavors, so be sure to wait until the soup is finished cooking to taste and adjust the seasonings.
• Seasonings: Add in a little smoked paprika or a touch of chipotle powder for a yummy depth of flavor.

Stove Top Instructions

1. Use a dutch oven or large pot to sauté the onion then cook the ground beef and Italian sausage. Make sure to drain the excess grease before returning to the pan.
2. Add all the ingredients except the rice and shredded cheese. Let simmer on medium-low for 30 minutes.
3. While the soup simmers, prepare the cooked rice.
4. When you’re ready to serve, ladle the soup into individual bowls and top with a scoop of the cooked rice and the desired amount of shredded cheese.

Instant Pot Instructions

• I haven’t tested this recipe yet in the Instant Pot, but when I do, I’ll add my instructions here 🙂

Storage

• I recommend storing the soup and rice in separate air-tight containers so that the rice doesn’t absorb too much of the soup’s liquid.
• Store in the fridge for 3-4 days.
• Store in the freezer for 2-3 months.